Scallion Pork Sung Roll (无麥麸低碳水香葱肉松卷）
June 26, 2021  Print
Traditionally, pork sung (also known as meat floss) roll is a Chinese bakery item that is made with a light cake with pork sung and scallions rolled inside. While it’s ordinarily made with wheat flour, I think my version, which is gluten free and low-carb, actually tastes better than the wheat-flour original. I find this version of Scallion Pork Sung Roll to be softer and fluffier. It literally melts in your mouth. The roll tastes mostly sweet but gets a hint of savory from the pork sung and a bit of aromatic flavor from the scallion.
Why make a Scallion Pork Sung Roll that is gluten free and low-carb? I do it because I find it healthier (lower carb) and more nutritious (more protein) than its wheat-flour counterpart. It may suit your dietary requirements if you’re on a particular diet (e.g., low carb or gluten free).
Another reason I started exploring wheat alternatives for bakery items and desserts is quite personal. I always thought I was pretty lucky to be able to enjoy sweet foods and bakery items in large quantities without worrying about my weight. But my fate unfortunately took a turn when I got gestational diabetes during my pregnancy with my youngest child, who is now nearly two years old. As a result, I’ve learned that the likelihood of me developing type-2 diabetes is around 50%. So, sadly, I have to be more careful with the amount of carbohydrates I consume these days.
If you have been reading my website, you probably noticed that I don’t have many carb-heavy recipes. Although I do pair most of my recipes with carbs, like rice and noodles, I have been reducing the amount I eat, which is not that big of a deal for me. But I do have a sweet tooth. So saying goodbye to desserts and bakery items is not an easy thing for me to do. Sometimes I really crave that fluffy sweet sensation when biting into a bakery item. So I have been on a journey of experimentation to find alternatives to satisfy my sweet tooth without elevating my blood sugar. As a result of that journey, I came up with this version of Scallion Pork Sung Roll that uses almond flour. I was quite surprised by how well it turned out. Like I said, I think it tastes better than the ones made with wheat and my husband, who has been my private food critic, also agrees.
Gluten Free (depending on pork sung), Low Carb
Preparation Time: 30 minutes
Total Time: 1 hour
Servings: 10 – 12 rolls/servings (~8.5 g carbs per serving)
- 60 g (about 1/2 cup) blanched almond flour1
- 1/4 cup sugar (separate into 1 tablespoon and 3 tablespoons portions)
- 5 eggs (about 50g each without shell)
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons milk
- 1 oz (about 1/2 cup) shredded pork sung2
- 1 or 2 green onions
- ¼ teaspoon cream of tartar
- Gather all the ingredients. Chop the green onions into small pieces. Preheat oven to 325°F (or 165°C). While waiting for oven to preheat, prepare the batter.
- Separate the eggs into egg yolks and whites. Put the yolks and whites in two (separate) large mixing bowls (make sure no oil or water is inside the bowls). In one large mixing bowl, whisk the egg yolks with 1 tablespoon of sugar, 2 tablespoons of vegetable oil, and 2 tablespoons of milk. Whisk and blend well. Mix the almond flour with the salt, then sift the flour into the egg yolk mixture. Using a whisk or spatula, mix the egg yolk batter until it is well blended.
- Add the 1/4 teaspoon of cream of tartar and 3 tablespoons of sugar into the egg whites. Using a handheld electric beater or kitchen aid mixer, beat the egg whites until stiff peaks form. Using a whisk or spatula, gently fold the egg whites into the yolk mixture. I use my left hand to rotate the bowl while using my right hand to fold the mixture to ensure a more even mix.
- Line the baking sheet with parchment paper. Pour the mixture into the baking sheet. Using a spatula, spread the mixture evenly. Sprinkle the shredded pork and green onions evenly on top.
- Put the baking sheet inside the oven’s middle level. Bake for 20-25 mins or until the top is light golden brown. Monitor the cake closely since the shredded pork can burned easily.
- Remove the baking sheet from the oven and let the cake cool for a minute then carefully remove the parchment paper. An icing spatula makes separating the cake from parchment paper much easier. Roll up the cake while it is still very warm. Tightly wrap the roll with the parchment paper and let it stand for at least 10 minutes to firm up.
- After the roll cools completely remove the parchment paper and slice off about ½ inch on both ends. The roll is now ready to slice and serve.
- Make sure you get blanched almond flour, not almond meal.
- You can get pork sung from your local Asian grocery store. If you live in a community with a good number of Asians, your local Costco might have it too. Note that not all pork sung is gluten free (many use wheat in the soy sauce).
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Use caution with pork floss if you have any level of gluten intolerance. I have looked at all the brands available in my area and have not found any without wheat (from the soy sauce).
Great tip! I’ll update the post with a note about this. Thanks for watching out.
Just tried this recipe out and it was absolutely amazing! A great alternative to the real thing! I used almond milk instead of milk and it turned out fluffy and soo get! So delicious. What a great alternative to flour.
I’m so glad you liked it! I will try almond milk next time as you mentioned. Thanks for the suggestion! I’m hoping to come up with more low carb Asian bakery recipes as I experiment more.